cindy, 20. March 2007, 20:27

You know how shabu-shabu and nabe-style cooking in general can be pretty darn tasteless despite the high quality ingredients? I read a review in the paper that claimed these Japanese chefs with roots in Hawaii spiced it up to suit local palates, and was pleasantly surprised. The “pirikara” broth with some chiles and garlic is reccomended. We tried the “must try” paper nabe that is supposed to absorb fat….but couldn’t sense a difference. I guess we’ll just have to go back and try a regular metal pot one.

Holy cow.

Cindy, Penny, Grace, and I checked out Ichiriki (reviewed by Cindy a few comments up). I loved it. I mean, I love every shabu-shabu place I go to, it seems, but yeah, this was really good. Penny and I shared the pirikara broth in the kami pot ($43 for two) and it was delicious. I love, love, love eating this way.

We didn’t make reservations and got in anyway, but I wouldn’t recommend this course of action.

An unabashed, unqualified recommendation.

Larri and I went here for lunch. I’m not a big nabe fan. A brothy soup with some vegetables and meat, just doesn’t seem to excite me very much. But I wasn’t that hungry, and I wasn’t crazing anything in particular. Thus, this was the perfect time to go for this. Plus, I was going to a party that night so I didn’t want to eat a heavy lunch.

I tried the pirikara ($11 for lunch). I haven’t tried many nabes, but I enjoyed this. It came with cabbage, inoki mushrooms, one shiitake, one scallop, green onions, potato noodles and beef.

While I didn’t LOVE it, I liked it, and it’s low-calorie make-up makes this a good dish–actually a good replacement for ramen, which I haven’t really eaten very much.

Btw, Joel’s girlfriend is from Japan, and she thought the shiru was too sweet. I know what she means, but I didn’t have a problem with it.

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